Fuqi Feipian Sichuan Beef and Tripe Salad

Name: Fuqi Feipian Sichuan Beef and Tripe Salad
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12
Ingredients: 2 lb beef shank; 1 1/2 lb honeycomb beef tripe; 5 slice ginger; 3 whole scallions; 2 clove garlic; 1/3 cup Chinese celery; 1/3 cup Shaoxing wine; 1/3 cup light soy sauce; 1 tbsp dark soy sauce; 1/4 cup chili oil; 2 tsp Chinese black vinegar; 1/4 cup braising liquid; 2 tsp Sichuan peppercorns; 1 tsp Sichuan peppercorn powder; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp black or white peppercorns; 3 leaf bay leaves; 1 stick cinnamon stick; 1/2 piece dried tangerine peel; 2 pod star anise; 1 pod black cardamom pod; 2 pod white cardamom pods; 70 g rock sugar; 1 1/2 tsp sugar; 1/4 tsp salt; 1 tbsp toasted sesame seeds; 1/4 cup roasted peanuts; 2 tbsp cilantro

Fuqi Feipian is a classic Sichuan cold dish of tender beef shank and honeycomb tripe tossed in a bold chili oil dressing. It is numbing, savory, aromatic, and ideal for serving as a make-ahead appetizer or spicy main dish.

Servings12 Portions

Prep Time20 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

beef shank
2 lb
honeycomb beef tripe
0.5 lb
ginger
5 slice
scallions
3 whole
garlic
2 clove
Chinese celery
0.3 cup
Shaoxing wine
0.3 cup
light soy sauce
0.3 cup
dark soy sauce
1 tbsp
chili oil
0.3 cup
Chinese black vinegar
2 tsp
braising liquid
0.3 cup
Sichuan peppercorns
2 tsp
Sichuan peppercorn powder
1 tsp
cumin seeds
1 tsp
coriander seeds
1 tsp
black or white peppercorns
1 tsp
bay leaves
3 leaf
cinnamon stick
1 stick
dried tangerine peel
0.5 piece
star anise
2 pod
black cardamom pod
1 pod
white cardamom pods
2 pod
rock sugar
70 g
sugar
0.5 tsp
salt
0.3 tsp
toasted sesame seeds
1 tbsp
roasted peanuts
0.3 cup
cilantro
2 tbsp

Step-by-Step Instructions

Place the beef shank, honeycomb tripe, and ginger slices in a large pot. Add enough cold water to cover, bring to a boil, and boil for 1 minute. Drain, then rinse the beef, tripe, ginger, and pot well to remove foam and impurities.

Return the cleaned beef, tripe, and ginger to the pot. Add fresh water to cover, then add the scallions, Sichuan peppercorns, cumin seeds, coriander seeds, peppercorns, bay leaves, cinnamon stick, dried tangerine peel, star anise, cardamom pods, Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar. The liquid should taste seasoned but not overly salty.

Bring the pot back to a boil, then reduce the heat to low. Cover and simmer gently for about 45 minutes, until the beef is cooked through and the tripe is tender but still slightly springy.